2. Place about 8 of the peach halves in a food processor and process until smooth. (I think I did this in my blender.) This should measure about 1 1/2 C. Reserve 1/2 C. syrup and the remaining peach halves.

3. Place the cake mix, peach puree, melted butter, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 to 3 minutes more, scraping down the sides again if needed. The batter should look well blended. Pour the batter into the prepared pan and put it in the oven.

4. Bake the cake until it is golden brown and springs back when lightly pressed with your finger, 35 to 40 minutes. Place the cake on a wire rack to cool for 10 minutes. Poke holes in the top of the cake with a toothpick. Carefully pour the reserved peach syrup over the layers so the cake soaks up all the juice. Let the cake cool completely.